This technique requires skill in butterflying and rolling a leg of lamb. The roll is filled with spinach and pine nuts, sliced for brunch, and served as a striking and flavorful main course.
Sauté the spinach with the garlic in olive oil until it releases its liquid and that liquid cooks off. Add the pine nuts and toast them lightly.
Butterfly the piece of lamb leg and pound it into an even rectangle. Rub salt and black pepper over both sides.
Spread the spinach filling over the meat and roll it up tightly. Secure it with kitchen twine or toothpicks.
In a large skillet, brown the roll in olive oil on all sides. Cover and cook over low heat until cooked through.
Cover the roll with foil and let it rest for 10 minutes before slicing; otherwise, the filling may fall out.
Let the roll rest for 10 minutes before slicing; otherwise, the filling may fall out and the slices may look messy. Contains pine nuts.
Ruloyu sararken ipi yeterince sıkı bağlamadım, tavada çevirirken harç kenarlardan taştı ve dilimler dağınık göründü. Bir dahaki sefere kürdan da kullanıp iki kat bağlamayı düşünüyorum.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
